DIY Watermelon Treats!

Here are watermelon-inspired treats you can prepare – watermelon sugar cookies, watermelon cupcakes, and watermelon popsicles! These are simple and fun to do! You can easily do these recipes in the comfort of your kitchen, together with your kids.

1. Watermelon Sugar Cookies

Ingredients:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups sugar
• 2 eggs
• 8 oz salted butter
• 1/8 tsp salt
• 1 tsp vanilla extract
• 1 lemon (zested and juiced)
• 1 pipe bag red royal icing
• 1 pipe bag black royal icing
• 1 pipe bag white royal icing
• 1 pipe bag green royal icing
• 1 container green food coloring

Instructions:

It makes about three dozen cookies.

In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
Set aside.

In a separate large mixing bowl, put salted butter and sugar.
Whisk using a handheld electric mixer until the mixture is light and fluffy.
Add two eggs.
Whisk the mixture when you add each one.
Add lemon zest, lemon juice, and vanilla extract.
Whisk to combine.
Divide the flour mixture into two.
Add the first half into the salted butter mixture.
Whisk until well combined.
Add the second half of the flour mixture.
Whisk again until dough forms.
Cut the dough into two parts.
Place each half on a cling film, form each into a disc, then wrap.
Put inside the fridge and let them chill for one hour.
After one hour, unwrap each dough.
Sprinkle a pinch of flour on top of the dough and the rolling pin.
Roll out the dough until it is 1/4-inch thick.
Use a triangle cookie cutter and cut out from the dough.
Place the triangle cut-outs on a parchment-lined baking sheet.
Place in the fridge to chill for ten minutes.
Heat oven to 350 degrees and bake for 12-13 minutes.
After baking, start decorating the triangle cookies using the red, black, white, and green icing in each pipe bag.

Start with red icing.
Pipe a triangle at the end of the triangle cookie. Make sure to leave a little space at the bottom.
Dry for a few minutes.
Start to fill in the space inside the red triangle line.
Smoothen the filling using a toothpick.
Switch to white icing and pipe a strip across the red line.
Switch to green icing and pipe a strip next to the white line.
Let them dry.
Make watermelon-like seeds using the black icing.
For the final decoration, pour some green food coloring in a sauce bowl.
Using a brush, create little lines on the green icing. Don’t forget to leave a small space in between the lines.
Let them dry.
Serve and enjoy!

2. Watermelon Cupcakes

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/8 tsp salt
• 3/4 cup whole milk
• 1 1/2 cups sugar
• 5 egg whites
• 4 oz salted butter
• 1/4 cup shortening
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 box watermelon Jell-O
• 1/2 cup mini chocolate chips
• 2 pipe bags light and dark green vanilla buttercream frosting
• red food coloring

Instructions:

In a mixing bowl, add all-purpose flour, baking powder, salt, and watermelon Jell-O.
Mix to combine well.
Set aside.

Preheat oven to 350 degrees.

In a separate large mixing bowl, add salted butter, sugar, and shortening.
Whisk together using a handheld mixer until the mixture has a cream-like texture.
Add almond and vanilla extract.
Whisk the mixture to combine.
Gradually add egg whites into the mixture while whisking.
Divide the flour mixture into three parts and add the first part into the cream mixture.
Mix to combine well.
Add half of the whole milk and mix it.
Add the second part of the flour mixture and mix again.
Pour the remaining whole milk and mix to combine.
Finally, add the remaining flour mixture.
Mix well until batter is well combined.
Add a few drops of red food coloring.
Mix well to combine.
Add the mini chocolate chips and stir in the mixture.

Prepare a 12-cup cupcake tray lined with red silicone liners.
Scoop from the batter and fill 2/3 of the silicone liners.
Bake in the preheated oven for 18-20 minutes.
Let them cool.
Using a piping bag, make a swirl of the light and dark green vanilla buttercream frosting on top of each cupcake.
Remove the silicone liners.
Serve and enjoy!

3. Watermelon Popsicles

Ingredients:

• 1 cup watermelon puree
• 1/2 cup coconut milk dyed green
• 1/2 cup plain coconut milk
• 1 bottle black food coloring dye
• Popsicle maker

Instructions:

Pour the watermelon puree into the popsicle maker/mold.
Leave an inch of space at the top.
Let it set.
Fill the next layer with half an inch of coconut milk.
Let it set.
Fill the last layer with half an inch of green coconut milk.
Let it set.
If you are using a regular popsicle mold, then you may need to let the popsicles set in the freezer for a couple of hours.
Once the popsicles have set, pop them out, and serve immediately.
Enjoy!

Images – https://www.youtube.com/watch?v=XEfslHzgANw

Oven-Baked Blueberry Donuts

Oven-baked blueberry donuts are light, sweet, and tasty donuts for morning or early afternoon snacks. This recipe is super quick and easy to follow. It only takes about 30 minutes to prepare and cook this yummy treat.

Ingredients:

• 1 egg
• 1 cup plain all-purpose flour
• 1 tsp vanilla extract
• 1/2 cup low-fat vanilla yogurt
• 1/3 cup caster sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 250 grams fresh blueberries

Instructions:

Preheat oven to 190 C.

Prepare a mixing bowl.
Add plain all-purpose flour, caster sugar, baking powder, and baking soda.
Stir the ingredients to combine well.
Set aside.

In another mixing bowl, add low-fat vanilla yogurt, egg, and vanilla extract.
Mix until well combined.
Add the mixture into the flour mixture.
Mix until well combined.
Add fresh blueberries.
Gently mix the blueberries with the mixture.
Set aside.

Prepare a donut sheet and lightly grease it.
Fill each mold with the mixture.
Place inside the preheated oven.
Bake for 10-12 minutes or until golden brown.
Remove from the oven and transfer to a plate.
You can sprinkle with powdered sugar on top of each donut if you like.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=2qqDVGHD8Jg

Cream Puffs (Choux Créme) Recipe

A cream puff, or choux pastry, is a pastry that originated from France. The main ingredients are eggs, flour, and butter. A cream puff appears to be a simple pastry recipe but requires delicate preparation to achieve thick yet smooth pastry cream and a crisp pastry. Cream puffs are perfect for breakfast and afternoon snacks.

Ingredients:

For the Batter:

• 100 ml water
• 3 eggs (beaten)
• 60 grams cake flour
• 60 grams unsalted butter
• Pinch of salt

For the Pastry Cream:

• 400 ml milk
• 4 egg yolks
• 100 grams granulated sugar
• 1/3 vanilla bean pod
• 2 tbsp cake flour
• 2 tbsp cornstarch

For the Whipped Cream:

• 100 ml whipping cream (with 36% fat)
• 1/2 tbsp granulated sugar

Instructions:

This recipe takes about 90 minutes and makes 12 pieces of cream puffs.

For the Batter:

Preheat oven to 200 C.

Set a pot over a burner.
Add water, unsalted butter, and a pinch of salt.
Switch on the burner to medium heat.
Bring to a boil until butter melts.
When it makes a rolling boil, switch off the heat.
Add cake flour.
Stir well to combine the mixture.
Switch on the burner to medium heat.
Continue stirring the mixture for a few minutes.
Remove from the heat and transfer the mixture into a medium bowl.
Let it cool for a few minutes.
Add the beaten egg into the mixture in portions.
Mix until well combined.
Put the batter in a piping bag.
Set aside.

Prepare a baking sheet and line it with parchment paper.
Get a 2-inch diameter cup and dust the edges with flour or cornstarch.
Make 12 circles, which will serve as guides for the batter.
Pipe the batter and form a round shape of about half-inch thick in each guide circle.
Damp your finger with water and lightly press each peak of the batter.
Mist the batter with water.
Place inside the oven and bake for 30 minutes.
Remove from the oven and transfer the pastries to a plate.
Let them cool completely.
Set aside.

For the Pastry Cream:

Set a pot over low heat.
Add milk.

Cut the vanilla bean pod lengthwise.
Extract the seeds by scraping.
Add it to the pot with milk.
Whisk to combine well.
Once it’s starting to boil, switch off the heat.
Set aside.

In a separate bowl, lightly beat four egg yolks.
Add sugar and continue to whisk until color lightens.

Sift in cake flour and cornstarch to the egg yolk mixture.
Whisk until well combined.
Pour 1/3 of the milk mixture into it.
Whisk to dilute the egg yolk.
Add the remaining milk mixture and continue to whisk to combine well.
Strain the mixture into the same pot used.
Switch to low heat.
Continue stirring the mixture until it thickens.
Once it’s starting to bubble, switch off the heat.
Transfer pastry cream to a tray chilled with ice.
Cover the pastry cream with plastic wrap and let it cool.
Transfer to a mixing bowl and lightly mix.

In a separate mixing bowl, add sugar and whipping cream.
Whisk using a handheld electric mixer until stiff peaks form.
Add 2/3 of this mixture to the pastry cream.
You can adjust the amount to be added according to your taste.
Mix until well combined.
Place the mixture inside a pipe bag.

Assembly:

Get the pastries and make a diagonal cut on each, but be careful not to cut it all the way across.
Carefully open the pastry and pipe cream into it.
Do this to all pastries.
Sprinkle powdered sugar on top of the pastries.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=kYHGO4rvelo